Heart of Romaine Salad with Pico de Gallo and Avocado Dressing

Ingredients (26)

• 1 pint cherry tomatoes, sliced into small rounds
• 1/2 small purple onion, chopped
• 1/3 cup loosely packed cilantro, chopped
• 1 jalapeño, deseeded and membranes removed, finely chopped
• 2 cloves garlic, pressed or minced
• 2 teaspoons white wine vinegar
• 1/2 teaspoon olive oil
• 1/8 teaspoon fine-grain sea salt
• 1 large avocado, halved and pitted
• 2 limes, juiced
• 1/3 cup cilantro leaves
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 2 tablespoons water
• 1 tablespoon olive oil
• olive oil
• 1/2 small red onion, chopped
• 2 cloves garlic, pressed or minced
• 1 teaspoon cumin powder
• 2 cans (14 ounces each) black beans or about 3 1/2 cups cooked black beans, with the cooking liquid
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional)
• 1 teaspoon sherry vinegar
• salt, to taste
• 2 hearts of romaine, halved lengthwise
• Optional garnishes: toasted pepitas, crumbled feta cheese